Little Cheesecakes – a delicious recipe with cream cheese, sugar, eggs, vanilla, chocolate wafers, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees fahrenheit.
2
Beat cream cheese at medium speed of electric mixer until fluffy.
3
Mix in sugar.
4
Add eggs one at a time (blending each one in before adding the next), making sure the mixture is well blended.
5
Stir in vanilla.
6
Line 12 muffin cups with muffin paper, and place a chocolate wafer in each lined cup.
7
Spoon the cream cheese mixture over the wafers.
8
Bake for 20 minutes at 350 degrees.
9
Remove muffin tin from oven, but leave the cakes in the muffin pan and refrigerate them overnight.
10
Remove the cheesecakes from the muffin pan (they should now be solid enough to be easily removed, but they may require some care if any of the mixture sticks to the metal part of the muffin tin).
11
To serve, spoon a tablespoon of cherry pie filling on each mini cheesecake.
2078
kcal
Calories
115
g
Fat
233
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (8 ounce) packages cream cheese, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, and more.
Yes, Little Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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